Asian

Rachael Ray's Sweet and Sour Chicken is for Dinner.

Rachael Ray's Sweet and Sour Chicken takes 5 minutes to prepare.

Rachael Ray's Sweet and Sour Chicken takes 15 minutes to cook.

Rachael Ray's Sweet and Sour Chicken makes 4 servings.

The ingredients for Rachael Ray's Sweet and Sour Chicken are:

Salt and pepper
.5 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
2 tbsp. white vinegar
2 tbsp. soy sauce
4 tsp. cornstarch
1 tbsp. ketchup
2 tsp. finely grated fresh ginger
1 1/4 lbs. skinless, boneless chicken breast, cut into 2-inch pieces
1 tbsp. canola oil
1 red/green/yellow bell pepper, cut into 1-inch pieces

Here is how you make Rachael Ray's Sweet and Sour Chicken:

In a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user REGGAEFLAVA.

The nutritional information for Rachael Ray's Sweet and Sour Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 227.3

• Total Fat: 5.0 g
• Cholesterol: 68.4 mg
• Sodium: 568.2 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 0.6 g
• Protein: 28.0 g

Rachael Ray's Sweet and Sour Chicken is Asian cuisine.